Baked Glazed Sweets
From notyourmomma 16 years ago
- 55 minutes to make
- Serves 4
Gladys Roberts was my Grandma, she left me a hand-written treasure of war time recipes. She passed when I was 12. I remember going to her funeral with both legs in casts and I stood in honor of the wonder of a great lady who lost so much and gave so much. Read more She is a tender dear in my heart forever. Here is another of her homey recipes. See less
Ingredients
- 3 medium sweet potatoes, scrubbed shopping list
- tangerine marmalade or pineapple preserves or grapefruit marmalade shopping list
- sprinkle of salt shopping list
- sprinkle of cinnamon shopping list
- scant amount of oil to coat a baking sheet (before teflon) and foil wasn't disposable shopping list
How to make it
- Bake the sweets until just knife tender when pierced (350 degrees for 30 to 40 minutes) on a cookie sheet. Poke with fork before baking to prevent breakage and explosion.
- When cool enough to handle, peel and slice in fairly thick slices.
- Place on lightly oiled sheet pan, sprinkle each slice with salt and cinnamon, spread a generous spoon ful of jam or marmalade atop each slice.
- IIf it weren't ration time, Gladys would top with a dot of butter)
- Bake at 325 degrees for twenty minutes until carmelized and bubbly.
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